Peking duck

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A Chinese method of cooking duck in which the bird is hung up to dry in the wind, smeared with honey so that it turns a deep reddish-brown colour, dried again, and then roasted. The skin and flesh are carved off the carcase, shredded, and served with spring onions, a special sauce, and small pancakes, in which the diner wraps the other ingredients. The Mandarin name for the dish is Bei jing kao ya.

Subjects: Cookery, Food, and Drink.

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